Finding ways to get you closer to the creek was the idea behind the complete renovation of L’Auberge de Sedona’s waterside dining destination, now called Cress on Oak Creek. The restaurant was named after watercress, a fresh, peppery green that executive chef Rochelle Daniel forages from Oak Creek.
The all-new Cress is an unmatched fine-dining restaurant that infuses the luxury resort’s incredible creekside location into every part of the dining experience. An ever-evolving, prix fixe dinner menu showcases creative and refined fare.
From pine-fermented garlic accompanying the 36-day-aged beef carpaccio, to the watercress-garnished, all-natural filet mignon to the edible wild rose on the raspberry cheesecake dessert, the sights, sounds and flavors of Oak Creek are thoughtfully steeped into to the fare to make edible works of art.
The all-new Cress is an unmatched fine-dining restaurant that infuses the luxury resort’s incredible creekside location into every part of the dining experience. An ever-evolving, prix fixe dinner menu showcases creative and refined fare.
From pine-fermented garlic accompanying the 36-day-aged beef carpaccio, to the watercress-garnished, all-natural filet mignon to the edible wild rose on the raspberry cheesecake dessert, the sights, sounds and flavors of Oak Creek are thoughtfully steeped into to the fare to make edible works of art.
Our Inspector's Highlights
- At your feet, the creek trickles over Sedona’s enchanting red rocks as you drink and dine alfresco at intimate tables set with linens and fresh-cut flowers.
- The outdoor location set within the sanctuary of L’Auberge de Sedona’s grounds — complete with birds twittering back and forth among the leafy branches — provides an immersive experience in nature.
- Choose a three- or four-course prix fix that enables the gourmand in you to pick and mix culinary delights as you please.
- The chef, who graduated from the Scottsdale Culinary Institute, understands current trends and stays ahead of the dining curve. She has morphed the fashionable small plate into carefully presented art installations that don't compromise on taste.
- Forks disappeared and reappeared with barely a notice from diners — the show performed by the well-rehearsed waitstaff went almost unnoticed.
Things to Know
- As if the service and food weren’t enough to keep you satisfied, look for a hovering heron overhead, which often appears, disappears and then reappears just like the eating utensils.
- You are invited to indulge in one of the most exclusive, memorable and scenic dining experiences in the world for dinner nightly.
The Food
- Elegant baby turnips, radishes and carrots are grown to perfect bite-sized pieces and used to balance taste and texture within a dish.
- The flavors of the forest surrounding Oak Creek — spruce, honey, sunflower seeds and mushrooms — make for surprisingly good pairings.
- Recent dishes have included spruce salt as the garnish with whipped butter served with the French-style bread; burnt honey was paired with vinegar for an invigorating vinaigrette; sunflower risotto was served under veal cheek; and black truffle dauphinoise was paired with duck breast.
Amenities
Bar
Dinner
Gluten-free options
Kid friendly
Outdoor seating
Private dining
Reservations recommended 
Resort casual
Valet parking
Vegetarian options
Getting There
301 L’Auberge Lane, Sedona, Arizona 86336
TEL866-584-0804
TEL866-584-0804
TEL928-204-4350
TEL928-204-4350
